Tehari (pulao) with dubkis or Dubki Bhat

Traditionally Marwaris mostly ate wheat and bajra (millet) as these are the major Rajasthani crops. Rice was eaten occasionally, but festive lunches and dinners to this day are never complete without Tehari - a rice preparation with several ingredients.  Fresh vegetables are always a luxury in deserts and so the much needed vegetarian alternatives were created, like the Tofu in Asia or the Tempeh of South America. These were made of moong and Chickpea flour - badi, gatte, papad, etc. This dish is made with dubkis.  Dubki literally means a plunge, as in plunging into the water.  So a dubki here means the plunging of a besan(chickpea flour) dumpling into the same boiling water in which the rice is being boiled.  A similar idea was to use badiyan.  For the recipe of badiyon ki tehari the proportion can be remembered by this couplet:
मण चावल अध् मण बड़ी  और बारह सेर रोगन (घी )
तेहरी सागे बणी रे भाई माताजी री सौगन्ध 
This recipe is made with a lot of vegetables, so it's a combination of Tehri and Pulav.

                                           Ingredients

Ingredients:

1 cup rice ( washed and soaked in water for one hour before cooking)

1/4 cup besan (chick pea /gram flour)1 medium sized diced potato

8 tab spoon oil
Vegetables:
1cup cauliflower florets
1/2 cup green peas fresh or frozen peas
1 cup shredded cabbage
1/4 cup diced carrots (optional)
1/2 cup diced tomato
Dry spices
2 teaspoon salt
1/2 teaspoon turmeric powdered
1 1/4 teaspoon red chilli powder
1 table spoon cumin seeds
2 pinches of asafoetida (hing)
2 tablespoon full of raisinsFinely chopped ginger green chillies and coriander  and mint leaves
Making dubki
In a bowl put besan salt,chilli powder,cuminseeds(1/4 teasp ) and a
pinch of hing.  Add two tabsp of oil and  water to make a paste of slightly thicker than pakora consistency.
In a pan put 6 tabsp oil, switch on the flame and when the oil is hot put all the dry spices. Immediately add all diced vegetables except peas and toss them. Now add two cups of water and let this boil. In this boiling water with mixture of vegetables and spices drop small balls of besan as pakoras, these are called dubkies. These dubkies will float in the water once they are cooked through. Now put the soaked rice and cover.
After ten minutes, add peas and raisins. Let this cook for five minutes, when the rice is cooked switch off the flame. Garnish the tehari with tomatoes, ginger, chillies and coriander and mint leaves.

Tehari is ready to serve.